A method for preserving the crispness of pre-prepared dishes

Abstract

The application provides a crispy-preparation method of pre-prepared dishes. A collagen peptide solution with a mass concentration of 0.3-1.5 mg / mL is prepared; the pre-prepared dishes are mixed with the collagen peptide solution after blanching, and the collagen peptide is penetrated into the tissue gap of the pre-prepared dishes by using instant high pressure treatment; the excess collagen peptide solution is removed, a water-in-oil microemulsion is sprayed to adhere to the surface of the pre-prepared dishes, and the pre-prepared dishes are sealed and stored in vacuum. In the crispy-preparation method of the pre-prepared dishes, the microemulsion of the olive oil coated calcium chloride aqueous solution is used, the microemulsion is gradually demulsified during storage and transportation, the calcium ions are slowly released, the calcium ions gradually penetrate into the tissue gap of the pre-prepared dishes, are combined with the collagen peptide which has entered the tissue of the pre-prepared dishes, and the long-time crispy-preparation effect is achieved, meanwhile, the traditional method in which the calcium ions rush into the tissue gap of the pre-prepared dishes and cause the damage of the tissue structure is avoided, and meanwhile, the gel gradually loses during storage and transportation, and the long-time crispy-preparation problem is solved.

Description

TECHNICAL FIELD

[0001] The application belongs to the technical field of preservation, and particularly relates to a crispness preservation method for pre-prepared dishes. BACKGROUND

[0002] With the acceleration of the pace of life and the change of the catering trend, pre-prepared dishes are making it possible for ordinary families to DIY a feast, and the commodity logic is also simple and easy to understand - the business takes over the cumbersome procedures of buying and preparing vegetables and the initial processing of dishes to complete the "pre-preparation" step, and then delivers them through a developed logistics system, and finally the pre-prepared dishes are transformed into a magnificent form in the hands of consumers. Pre-prepared dishes integrate quality, nutrition and efficiency, cater to the lifestyle of young consumers who have no time to cook under the fast-paced life, and are accompanied by the rise of new sales channels. As a result, the preservation and crispness preservation of pre-prepared dishes, especially the crispness preservation of pre-prepared dishes, are particularly important for vegetables, especially leafy vegetables. Once the crispness preservation is not performed, the vegetables will become wilted due to water loss, respiration, or mechanical damage during storage and transportation, and will no longer have sales appeal. Therefore, the crispness preservation of pre-prepared dishes is particularly important in the entire process. The traditional crispness preservation method mainly involves soaking the pre-prepared dishes in a sodium alginate solution and then adding calcium ions to gel in the tissue to achieve the effect of crispness preservation. However, in this method, after the addition of calcium ions, the calcium ions rush into the interstitial space of the pre-prepared dishes and gel with the sodium alginate. After gelling, the volume increases, thereby damaging the tissue structure of the pre-prepared dishes. At the same time, the formed gel gradually loses during storage and transportation, gradually losing the effect of crispness preservation. Therefore, it is an urgent problem to develop a long-acting crispness preservation method that does not damage the tissue of pre-prepared dishes. SUMMARY

[0003] In order to overcome the above-mentioned shortcomings of the prior art, the purpose of the present application is to provide a crispness preservation method for pre-prepared dishes, which solves the technical problem of the traditional method that calcium ions rush into the interstitial space of pre-prepared dishes, causing damage to the tissue structure, and the gel gradually loses during storage and transportation, failing to achieve long-term crispness preservation.

[0004] In order to achieve the above-mentioned purpose, the present application adopts the following technical solutions:

[0005] The present application discloses a crispness preservation method for pre-prepared dishes, comprising the following steps:

[0006] S1: preparing a collagen peptide solution with a mass concentration of 0.3-1.5 mg / mL;

[0007] S2: mixing the pre-prepared dishes after blanching with the collagen peptide solution, and using instant high-pressure treatment to make the collagen peptide penetrate into the interstitial space of the pre-prepared dishes;

[0008] S3: remove the redundant collagen peptide solution, spray the water-in-oil microemulsion, and make it adhere to the surface of the prepared food, and then seal and store in vacuum.

[0009] Further, the collagen peptide in the collagen peptide solution is a small molecule peptide; the molecular weight of the small molecule peptide is 1-3 ku.

[0010] Further, the collagen peptide includes fish skin collagen peptide, chicken skin collagen peptide, pig skin collagen peptide, cow bone collagen peptide and fish scale collagen peptide.

[0011] Further, the preparation method of the collagen peptide solution is as follows: vacuum freeze-dried collagen peptide powder is taken, dissolved in 60℃ distilled water, shaken and dissolved to obtain.

[0012] Further, the pressure of the instant high pressure treatment is 10 MPa.

[0013] Further, the solid-liquid ratio of the water-in-oil microemulsion to the prepared food is 50:(1-2).

[0014] Further, the preparation method of the water-in-oil microemulsion is as follows:

[0015] The soybean phospholipid and anhydrous ethanol are mixed to obtain a soybean phospholipid / anhydrous ethanol mixed solution; then olive oil is added to the soybean phospholipid / anhydrous ethanol mixed solution to obtain a mixed solution; then CaCl2 aqueous solution is added dropwise to the mixed solution and continuously shaken to fully mix the system, and when the system changes from clear and transparent to turbid, the water-in-oil microemulsion of the calcium chloride aqueous solution coated with olive oil is obtained.

[0016] Further, the mass ratio of the soybean phospholipid and anhydrous ethanol is 1:1.

[0017] Further, the mass ratio of the soybean phospholipid / anhydrous ethanol mixed solution to olive oil is 3:(4-5).

[0018] Further, the concentration of the CaCl2 aqueous solution is (200-300) mg / mL.

[0019] Compared with the prior art, the present application has the following beneficial effects:

[0020] The application discloses a crispness-keeping method for prefabricated dishes, which adopts microemulsion of olive oil coated calcium chloride aqueous solution, the microemulsion gradually breaks emulsion during storage and transportation, slowly releases calcium ions, the calcium ions gradually and slowly enter the tissue gap of the prefabricated dishes, combine with collagen peptides which have entered the prefabricated dish tissue after instant high-pressure treatment, and realize long-time crispness-keeping effect; the calcium ions chelate collagen peptides to form a three-dimensional network structure, realizing the crispness-keeping effect, the microemulsion of olive oil coated calcium chloride aqueous solution is adopted, the microemulsion gradually breaks emulsion during storage and transportation, slowly releases calcium ions, the calcium ions gradually and slowly enter the tissue gap of the prefabricated dishes, combine with collagen peptides which have entered the prefabricated dish tissue after instant high-pressure treatment, and realize long-time crispness-keeping effect, meanwhile, the problem that calcium ions rush into the tissue gap of the prefabricated dishes in the traditional method, causing damage to the tissue structure, and the gel gradually loses during storage and transportation, failing to achieve long-time crispness-keeping technical problem is avoided.

[0021] Further, in the application, the olive oil and calcium chloride form microemulsion, the olive oil has good antioxidant effect, and the olive oil can form an oil film to coat the surface of the prefabricated dishes after the microemulsion breaks emulsion, delaying the oxidation of the prefabricated dishes.

[0022] Further, in the application, the collagen peptides can not only chelate calcium ions to achieve the crispness-keeping effect, but also are beneficial to the human body, avoiding the use of sodium alginate and other edible gums to achieve the crispness-keeping effect, and the collagen peptides can also synergize with the olive oil to achieve antioxidant effect. In the application, the instant high-pressure treatment is adopted to make the collagen peptides penetrate into the tissue gap of the prefabricated dishes, and the instant high-pressure treatment can make the collagen peptides penetrate into the tissue gap of the prefabricated dishes due to the extremely short time, so the tissue structure of the prefabricated dishes is not damaged. DETAILED DESCRIPTION

[0023] In order for those skilled in the art to understand the characteristics and effects of the present application, the following is a general description and definition of the terms and phrases mentioned in the specification and claims. Unless otherwise specified, all technical and scientific words used in the text are of the usual meaning understood by those skilled in the art of the present application, and in case of conflict, the definition in the specification shall prevail.

[0024] Theories or mechanisms described and disclosed herein, whether correct or not, should not be considered limiting on the scope of the present application, that is, the present application can be implemented without being limited to any particular theory or mechanism.

[0025] In this text, all features defined in the form of numerical ranges or percentage ranges, such as numerical values, quantities, contents and concentrations, are only for the sake of brevity and convenience. Therefore, the description of numerical ranges or percentage ranges should be considered to have covered and specifically disclosed all possible sub-ranges and individual numerical values (including integers and fractions) within the range.

[0026] Herein, "comprising", "including", "containing", "having" or like terms are inclusive and meant to cover the terms "consisting of" and "consisting essentially of" unless otherwise noted. For example, "A comprising B" means A comprises B and other elements, and "A including B" means A includes B and other elements.

[0027] Herein, all possible combinations of the various technical features described in the various embodiments or examples are not described. Therefore, the various technical features in the various embodiments or examples can be combined in any manner as long as there is no contradiction, and all possible combinations are considered to be within the scope of the present specification.

[0028] The present application will be further described with reference to the following examples. It is to be understood that these examples are provided by way of illustration only. Moreover, it is to be understood that variations and modifications of the examples can be made based on the teachings of the present specification. Such variations and modifications are to be considered within the scope of the present application.

[0029] The following examples were conducted using conventional equipment in the art. Unless otherwise noted, the experimental procedures in the following examples were conducted under conventional conditions, or under conditions recommended by the manufacturer. The following examples were conducted using various materials, unless otherwise noted, conventional commercially available products were used, which were of conventional specifications in the art. In the specification of the present application and in the following examples, unless otherwise specified, "%" means weight percent, "parts" means weight parts, and the ratio means weight ratio.

[0030] Example 1

[0031] A method for preserving the crispness of a pre-prepared dish, comprising the steps of:

[0032] The preparation steps of the water-in-oil microemulsion are as follows:

[0033] S1: Mix 10 g of soybean phospholipid and 10 g of anhydrous ethanol, and add 27 g of olive oil.

[0034] S2: Add a CaCl2 aqueous solution with a concentration of 250 mg / mL dropwise and continuously shake to fully mix the system. When the system changes from clear and transparent to turbid, a microemulsion of olive oil coated with a calcium chloride aqueous solution is obtained.

[0035] The particle size of the prepared microemulsion is 100-250 nm.

[0036] Example 2

[0037] The preparation steps of the water-in-oil microemulsion are as follows:

[0038] S1: Take 10 g of soybean phospholipid and 10 g of anhydrous ethanol, mix them, and add 30 g of olive oil to mix;

[0039] S2: Add a CaCl2 aqueous solution with a concentration of 250 mg / mL dropwise and constantly shake to fully mix the system; when the system changes from clear and transparent to turbid, the microemulsion of olive oil coated with a CaCl2 aqueous solution is obtained.

[0040] The particle size of the prepared microemulsion is 120-290 nm.

[0041] Example 3

[0042] The preparation steps of the water-in-oil microemulsion are as follows:

[0043] S1: Take 10 g of soybean phospholipid and 10 g of anhydrous ethanol, mix them, and add 33 g of olive oil to mix;

[0044] S2: Add a CaCl2 aqueous solution with a concentration of 250 mg / mL dropwise and constantly shake to fully mix the system; when the system changes from clear and transparent to turbid, the microemulsion of olive oil coated with a CaCl2 aqueous solution is obtained.

[0045] The particle size of the prepared microemulsion is 150-300 nm.

[0046] Example 4

[0047] The preparation steps of the water-in-oil microemulsion are as follows:

[0048] S1: Take 10 g of soybean phospholipid and 10 g of anhydrous ethanol, mix them, and add 30 g of olive oil to mix;

[0049] S2: Add a CaCl2 aqueous solution with a concentration of 200 mg / mL dropwise and constantly shake to fully mix the system; when the system changes from clear and transparent to turbid, the microemulsion of olive oil coated with a CaCl2 aqueous solution is obtained.

[0050] The particle size of the prepared microemulsion is 160-350 nm.

[0051] Example 5

[0052] The preparation steps of the water-in-oil microemulsion are as follows:

[0053] S1: Take 10 g of soybean phospholipid and 10 g of anhydrous ethanol, mix them, and add 30 g of olive oil to mix;

[0054] S2: Add a CaCl2 aqueous solution with a concentration of 300 mg / mL dropwise and constantly shake to fully mix the system; when the system changes from clear and transparent to turbid, the microemulsion of olive oil coated with a CaCl2 aqueous solution is obtained.

[0055] The particle size of the prepared microemulsion is 100-220 nm.

[0056] Example 6

[0057] A method for preserving the crispness of a pre-prepared dish, comprising the following steps:

[0058] (1) Take the vacuum freeze-dried tilapia fish skin collagen peptide powder with a molecular weight of 1-3 ku, dissolve it in distilled water at 60°C, shake it evenly to dissolve, and obtain a tilapia fish skin collagen peptide solution with a concentration of 0.3 mg / mL;

[0059] (2) After blanching the pre-prepared dish, mix it with the fish skin collagen peptide solution, and use instant high pressure of 10 MPa to make the collagen peptide penetrate into the interstitial space of the pre-prepared dish;

[0060] (3) Remove the excess fish skin collagen peptide solution, add the water-in-oil microemulsion prepared in Example 2, and make it evenly distributed in the treated pre-prepared dish. The solid-liquid ratio of the water-in-oil microemulsion and the pre-prepared dish is 50:1.5, and it is sealed and stored in a vacuum.

[0061] Example 7

[0062] A method for preserving the crispness of a pre-prepared dish, comprising the following steps:

[0063] (1) Take the vacuum freeze-dried tilapia fish skin collagen peptide powder with a molecular weight of 1-3 ku, dissolve it in distilled water at 60°C, shake it evenly to dissolve, and obtain a tilapia fish skin collagen peptide solution with a concentration of 0.5 mg / mL;

[0064] (2) After blanching the pre-prepared dish, mix it with the fish skin collagen peptide solution, and use instant high pressure of 10 MPa to make the collagen peptide penetrate into the interstitial space of the pre-prepared dish;

[0065] (3) Remove the excess fish skin collagen peptide solution, spray the water-in-oil microemulsion prepared in Example 2, and make it adhere to the surface of the pre-prepared dish. The solid-liquid ratio of the water-in-oil microemulsion and the pre-prepared dish is 50:1.5, and it is sealed and stored in a vacuum.

[0066] Example 8

[0067] A method for preserving the crispness of a pre-prepared dish, comprising the following steps:

[0068] (1) Take the vacuum freeze-dried tilapia fish skin collagen peptide powder with a molecular weight of 1-3 ku, dissolve it in distilled water at 60°C, shake it evenly to dissolve, and obtain a tilapia fish skin collagen peptide solution with a concentration of 1.0 mg / mL;

[0069] (2) After blanching the pre-prepared dish, mix it with the fish skin collagen peptide solution, and use instant high pressure of 10 MPa to make the collagen peptide penetrate into the interstitial space of the pre-prepared dish;

[0070] (3) Remove the excess tilapia skin collagen peptide solution, spray the water-in-oil microemulsion prepared in Example 2 to make it adhere to the surface of the prepared food, and the solid-liquid ratio of the water-in-oil microemulsion and the prepared food is 50:1.5. Seal and store in vacuum.

[0071] Example 9

[0072] A method for preserving the crispness of a prepared food, comprising the following steps:

[0073] (1) Take the vacuum freeze-dried tilapia skin collagen peptide powder with a molecular weight of 1-3 ku, dissolve it in distilled water at 60°C, shake it evenly to dissolve, and obtain a tilapia skin collagen peptide solution with a concentration of 1.5 mg / mL;

[0074] (2) Mix the prepared food with the tilapia skin collagen peptide solution after blanching, and use instant high pressure of 10 MPa to make the collagen peptide penetrate into the interstitial space of the prepared food;

[0075] (3) Remove the excess tilapia skin collagen peptide solution, spray the water-in-oil microemulsion prepared in Example 2 to make it adhere to the surface of the prepared food, and the solid-liquid ratio of the water-in-oil microemulsion and the prepared food is 50:1.5. Seal and store in vacuum.

[0076] Example 10

[0077] A method for preserving the crispness of a prepared food, comprising the following steps:

[0078] (1) Take the vacuum freeze-dried tilapia skin collagen peptide powder with a molecular weight of 1-3 ku, dissolve it in distilled water at 60°C, shake it evenly to dissolve, and obtain a tilapia skin collagen peptide solution with a concentration of 1.0 mg / mL;

[0079] (2) Mix the prepared food with the tilapia skin collagen peptide solution after blanching, and use instant high pressure of 10 MPa to make the collagen peptide penetrate into the interstitial space of the prepared food;

[0080] (3) Remove the excess tilapia skin collagen peptide solution, spray the water-in-oil microemulsion prepared in Example 2 to make it adhere to the surface of the prepared food, and the solid-liquid ratio of the water-in-oil microemulsion and the prepared food is 50:1.5. Seal and store in vacuum.

[0081] Example 11

[0082] A method for preserving the crispness of a prepared food, comprising the following steps:

[0083] (1) Take the vacuum freeze-dried tilapia skin collagen peptide powder with a molecular weight of 1-3 ku, dissolve it in distilled water at 60°C, shake it evenly to dissolve, and obtain a tilapia skin collagen peptide solution with a concentration of 1.0 mg / mL;

[0084] (2) After the pre-prepared dish is blanched, it is mixed with the fish skin collagen peptide solution, and the collagen peptide is penetrated into the tissue gap of the pre-prepared dish by using instantaneous high pressure of 10 MPa;

[0085] (3) The excess fish skin collagen peptide solution is removed, and the water-in-oil microemulsion prepared in Example 2 is sprayed to adhere to the surface of the pre-prepared dish, and the solid-liquid ratio of the water-in-oil microemulsion and the pre-prepared dish is 50:2, and the pre-prepared dish is sealed and stored in a vacuum state.

[0086] Example 12

[0087] A method for preserving the crispness of a pre-prepared dish, comprising the following steps:

[0088] (1) The vacuum freeze-dried tilapia fish skin collagen peptide powder with a molecular weight of 1-3 ku is dissolved in distilled water at 60°C, shaken and dissolved to obtain a tilapia fish skin collagen peptide solution with a concentration of 1.0 mg / mL;

[0089] (2) After the pre-prepared dish is blanched, it is mixed with the fish skin collagen peptide solution, and the collagen peptide is penetrated into the tissue gap of the pre-prepared dish by using instantaneous high pressure of 10 MPa;

[0090] (3) The excess fish skin collagen peptide solution is removed, and the water-in-oil microemulsion prepared in Example 1 is sprayed to adhere to the surface of the pre-prepared dish, and the solid-liquid ratio of the water-in-oil microemulsion and the pre-prepared dish is 50:1.5, and the pre-prepared dish is sealed and stored in a vacuum state.

[0091] Example 13

[0092] A method for preserving the crispness of a pre-prepared dish, comprising the following steps:

[0093] (1) The vacuum freeze-dried tilapia fish skin collagen peptide powder with a molecular weight of 1-3 ku is dissolved in distilled water at 60°C, shaken and dissolved to obtain a tilapia fish skin collagen peptide solution with a concentration of 1.0 mg / mL;

[0094] (2) After the pre-prepared dish is blanched, it is mixed with the fish skin collagen peptide solution, and the collagen peptide is penetrated into the tissue gap of the pre-prepared dish by using instantaneous high pressure of 10 MPa;

[0095] (3) The excess fish skin collagen peptide solution is removed, and the water-in-oil microemulsion prepared in Example 3 is sprayed to adhere to the surface of the pre-prepared dish, and the solid-liquid ratio of the water-in-oil microemulsion and the pre-prepared dish is 50:1.5, and the pre-prepared dish is sealed and stored in a vacuum state.

[0096] Example 14

[0097] A method for preserving the crispness of a pre-prepared dish, comprising the following steps:

[0098] (1) Take the vacuum freeze-dried tilapia skin collagen peptide powder with a molecular weight of 1-3 ku, dissolve in 60°C distilled water, shake and dissolve uniformly to obtain a tilapia skin collagen peptide solution with a concentration of 1.0 mg / mL;

[0099] (2) After blanching the pre-prepared dish, mix it with the fish skin collagen peptide solution, and use instant high pressure 10 MPa treatment to make the collagen peptide penetrate into the tissue gap of the pre-prepared dish;

[0100] (3) Remove the excess fish skin collagen peptide solution, spray the water-in-oil microemulsion prepared in Example 4 to make it adhere to the surface of the pre-prepared dish, and the solid-liquid ratio of the water-in-oil microemulsion and the pre-prepared dish is 50:1.5, and it is sealed and stored in vacuum.

[0101] Example 15

[0102] A method for preserving the crispness of a pre-prepared dish, the steps are as follows:

[0103] (1) Take the vacuum freeze-dried tilapia skin collagen peptide powder with a molecular weight of 1-3 ku, dissolve in 60°C distilled water, shake and dissolve uniformly to obtain a tilapia skin collagen peptide solution with a concentration of 1.0 mg / mL;

[0104] (2) After blanching the pre-prepared dish, mix it with the fish skin collagen peptide solution, and use instant high pressure 10 MPa treatment to make the collagen peptide penetrate into the tissue gap of the pre-prepared dish;

[0105] (3) Remove the excess fish skin collagen peptide solution, spray the water-in-oil microemulsion prepared in Example 5 to make it adhere to the surface of the pre-prepared dish, and the solid-liquid ratio of the water-in-oil microemulsion and the pre-prepared dish is 50:1.5, and it is sealed and stored in vacuum.

[0106] Comparative Example 1

[0107] Use the traditional sodium alginate + calcium chloride crispness preservation method, specifically:

[0108] (1) After blanching the pre-prepared dish, add 0.5% sodium alginate solution, vacuum, 60°C for 20 min;

[0109] (2) Add 0.4% calcium chloride and 1% glucose, vacuum, 60°C for 20 min;

[0110] (3) Drain, rinse, and store in vacuum.

[0111] Simulate the storage and transportation process, and measure the crispness, i.e. hardness.

[0112] Hardness determination: Determined by texture analyzer, test conditions: pre-test rate 3.0 mm / s, test rate 1.0 mm / s, post-test rate 3.0 mm / s, test distance 10 mm, time 3.0 s, force 5 g.

[0113] The pre-prepared dish in each embodiment is set as burdock, which is washed, peeled and sliced, and then transported and stored. The initial hardness is 8689.6 g. The hardness of the burdock is measured at different time periods. The results are shown in Table 1.

[0114] Table 1 Changes in hardness and antioxidant properties of burdock prepared dishes

[0115]

[0116] The pre-prepared dish in each embodiment is set as lotus root slices, which are washed, peeled and sliced, and then transported and stored. The initial hardness is 8457.4g. The hardness is measured at different time periods. The results are shown in Table 2.

[0117] Table 2 Changes in hardness and antioxidant capacity of lotus root slices prepared dishes

[0118]

[0119] The pre-prepared vegetable in each embodiment is set to spinach, which is washed, rooted, transported and stored. The initial hardness is 9.9 g. The hardness of the spinach at different time periods is measured. The results are shown in Table 3.

[0120] Table 3 Changes in hardness and antioxidant properties of spinach pre-cooked dishes

[0121]

[0122] As shown in Table 1, Table 2 and 3, the crispness-preserving method of the present invention is very good for the crispness-preserving effect of pre-prepared dishes (no matter for leaf vegetables or non-leaf vegetables), mainly due to the gradual emulsion breaking of microemulsion during storage and transportation, the calcium ions in the microemulsion can slowly enter the tissue gap of the pre-prepared dishes, chelate with the collagen peptide present in its gap, form a three-dimensional network structure, reach the crispness-preserving effect, because it is gradually broken in storage and transportation, all calcium ions also gradually slowly enter the tissue gap and combine with the collagen peptide, so there will be no calcium ions rushing in, causing the tissue structure of the pre-prepared dishes to be destroyed. Also have good antioxidant properties, can effectively prevent oxidation, mainly due to the collagen peptide added in the application has good antioxidant effect, while olive oil can also form an oil film coated on the surface of the pre-prepared dishes after the microemulsion breaking, delaying the oxidation of the pre-prepared dishes. Wherein the antioxidant property for burdock is the best, mainly due to burdock itself also having good antioxidant properties.

[0123] The above merely illustrates the technical idea of the present application, and cannot limit the protection scope of the present application. Any modification made according to the technical idea of the present application on the basis of the technical scheme falls within the protection scope of the present application.

Claims

1. A method for maintaining the crispness of pre-prepared dishes, characterized in that: The following steps are involved: S1: Prepare collagen peptide solution with a mass concentration of 0.3-1.5 mg / mL; S2: blanching the prepared vegetables and mixing them with the collagen peptide solution, and applying instantaneous high pressure treatment to allow the collagen peptides to penetrate into the tissue gaps of the prepared vegetables; S3: Remove excess collagen peptide solution, spray water-in-oil microemulsion to adhere to the surface of the prepared dish, and seal and vacuum store; The collagen peptide in the collagen peptide solution is a small molecule peptide; the molecular weight of the small molecule peptide is 1-3 ku; The preparation method of the water-in-oil microemulsion is: Mix soybean lecithin and anhydrous ethanol to obtain a soybean lecithin / anhydrous ethanol mixed solution; Then, olive oil is added to the soybean lecithin / anhydrous ethanol mixed solution to obtain a mixed solution; Then, CaCl2 aqueous solution was added dropwise to the mixed solution and the system was shaken continuously to mix the system thoroughly. When the system changed from clear to turbid, a microemulsion of olive oil-coated calcium chloride aqueous solution was obtained.

2. The method for maintaining crispness of pre-prepared dishes according to claim 1, characterized in that: The collagen peptides include fish skin collagen peptides, chicken skin collagen peptides, pig skin collagen peptides, bovine bone collagen peptides and fish scale collagen peptides.

3. The method for maintaining crispness of pre-prepared dishes according to claim 1, characterized in that: The preparation method of the collagen peptide solution is as follows: vacuum freeze-dried collagen peptide powder is dissolved in distilled water at 60° C., and the solution is shaken and dissolved.

4. The method for maintaining crispness of pre-prepared dishes according to claim 1, characterized in that: The pressure of the instantaneous high-pressure treatment is 10 MPa.

5. The method for maintaining crispness of pre-prepared dishes according to claim 1, characterized in that: The solid-liquid ratio of the water-in-oil microemulsion to the pre-prepared dish is 50:(1-2).

6. The method for maintaining crispness of pre-prepared dishes according to claim 1, characterized in that: The mass ratio of the soybean lecithin to anhydrous ethanol is 1:

1.

7. The method for maintaining crispness of pre-prepared dishes according to claim 1, characterized in that: The mass ratio of the soybean lecithin / anhydrous ethanol mixed solution to the olive oil is 3:(4-5).

8. The method for maintaining crispness of pre-prepared dishes according to claim 1, characterized in that: The concentration of the CaCl2 aqueous solution is (200~300) mg / mL.

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